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1
In a small sauce pot, combine the minced shallots, red chili pepper flakes and oil.
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2
Heat the oil over very low heat and simmer for about 3 minutes.
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3
Remove from the heat and let stand for 3 minutes. Stir in the lime zest and the water.
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4
Let stand for at least an hour, then strain the oil into a small bowl or jar.
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5
Adding water in the oil with the lime zest dissolves and carries water-soluble flavors.
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6
Set aside, while you prepare the soup.
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7
Place the cucumber, avocado and green onion in a blender.
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8
Squeeze the lime juice and add 2 tablespoon of the miso paste.
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9
Blend the ingredients adding the water to dilute the mixture until smooth and creamy.
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10
Season the soup (to taste) with more miso paste and lime juice if necessary.
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11
Transfer the soup into a large bowl, cover and chill in the refrigerator for at least 2 hours.
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12
To cook the prawns and scallops, heat a skillet over medium-high heat.
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13
Then, season the prawns and scallops with salt and pepper on both sides.
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14
Once the pan is nice and hot, add one tablespoon of the oil.
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15
Add the prawns and scallops and cooked until they are done.
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16
Remove and transfer to a bowl. Then, add the orange pieces, black olives and cilantro.
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17
Cut the prawns into 3 or 4 pieces depending on the size and add these to the bowl.
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18
Season with a little bit of sea salt and black pepper (if necessary) and drizzle with chili-lime oil.
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19
Toss gently with a spoon to combine.
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20
To serve the dish, bring out the four individual bowls and the avocado soup from the fridge.
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21
Ladle the soup onto the bowls, then garnish with the prawn and scallop salsa and finish with more drizzle of the chili-lime oil.
